2. Peel your potatoes and chop them into even-sized chunks. If using fresh salmon, rub the fillets all over with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes. Turn the heat down and cook for 10 to 12 minutes, until the potatoes and fish are both cooked. Remove the fish from the colander and put on one side. If using tinned salmon, drain and put to one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.

3. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the fish.

4. When the potato is completely cool, put it into a bowl and drain and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it all up well.

5. Dust your work surface with flour. Divide your fishcake mixture into 8. Lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Get yourself a plate or tray, dust it with flour and place your fishcakes on top.

6. If you’re going to freeze them at this point, wrap them in cling film and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

7. Put a large frying pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches.

8. Serve straight away, with lemon halves for squeezing over, and some peas, broccoli, greens or salad. These fishcakes also go really well with a tomato, olive, basil and chilli sauce.